These five restaurants—all new to Rochester in the last year—offer something, literally, for everyone. No, really. Steak. Pizza. Kebabs. Birria. Seafood. Dress up or dress down. Drive up (Red’s Savoy) or dine in (all of them ... including Red’s Savoy). The common denominator? They’ve each been voted as a “Best New Restaurant” in Rochester Magazine’s annual Best Restaurants poll. And also? We already have a favorite meal at them all.
Ruth's Chris Steak House | Contributed
Ruth’s Chris Steak House
Opened: June 2024 in the historic Kahler hotel.
They’ve got reach. You can find Ruth’s Chris Steak Houses all over the world, with 140 in all from Tokyo to Toronto to Tulsa. But there are only two in Minnesota: In Rochester and in Minneapolis.
They bring the heat. From a filet to a ribeye, all Ruth’s Chris steaks are seared to perfection, finished with butter and freshly chopped parsley, then served sizzling on a 500-degree plate.
This isn’t fast food. Sit back and enjoy your meal. You can expect a multi-course dinner at Ruth’s Chris to last a little less than two hours. (In a hurry? No problem—they’ll accommodate that, too.)
Forgot to make a reservation? Reservations for the Ruth’s Chris main dining room are recommended—you’ll likely need them to get a table. But reservations aren’t required at the bar, where you can enjoy the full menu.
Red's Savoy Pizza | Joe Ahlquist / Rochester Magazine
Red’s Savoy Pizza
Opened: February 2024 (on Valentine’s Day, no less).
Minnesota mainstay. Red’s Savoy has been a Minnesota favorite since 1965, when Earl “Red” Schoenheider opened “The Original Red’s Savoy Pizza” in St. Paul. The 6-foot-4-inch Schoenheider was easy to remember, especially since he could be found behind the counter seven days a week until he passed away in 2017.
They heap on the toppings. Expect extra toppings and cheese on every square-shaped slice—a Red’s Savoy trademark.
Personal history. Owners Shawn Weinke and Lisa Proulx moved to Rochester from the Twin Cities to open Red’s Savoy Pizza. The couple grew up with the original Red’s Savoy in their St. Paul neighborhood. “We love sharing the recipe and everything that Red stood for,” says Shawn. “We use the same pizza recipe, the sausage is the same, the crust, the cheese. It’s all proprietary to Savoy.”
Happy hour is appy hour. From 2-5 p.m. daily, rewards members get a free appetizer when they buy a large pizza. (To become a rewards member, download the mobile app, which also offers a $5 welcome reward.)
Lumi | Ken Klotzbach / Rochester Magazine
Lumi
Opened: November 2024 in the former The Well (and even more former Dooley’s) location.
Welcome to Rochester. Lumi brought their Turkish and international cuisine to Rochester after opening their first location, on Nicollet Mall in Minneapolis, earlier in 2024.
“Food For Everyone.” It’s not only their motto. Lumi offers flavors from more than a dozen cuisines around the world, including Turkish, American, Greek, Italian, French, Swedish, Mexican, German, Russian, Egyptian, Lebanese, Indian, and Chinese.
No, really. There’s something for everyone. Have a picky eater in your midst? This is your spot. Pizza? Yes. Burger? Yes. Pasta? Yes. But also: Babaganoush. Chicken curry. Baklava. Schnitzel. Kebabs. (Including the Lumi Special Kebab, a shish kebab of beef and chicken wrapped in lavash, mozzarella, and butter sauce.) And much more.
They haven’t forgotten their vegetarian friends. Lumi caters to vegetarians with a selection of house-made vegetarian meals, including a veggie casserole and veggie kabob.
Eddie's Rey De La Birria | Ken Klotzbach / Rochester Magazine
Eddie’s Rey de la Birria
Opened: April 2024 in the former Prescott’s location at Crossroads Center.
New restaurant, familiar flavors. After two years behind the wheel of his popular Eddie Rey de la Birria food truck, owner Eddie Campos Galindo expanded into a full-service restaurant. You may also know Campos Galindo from his El Carambas or OPA! OPA!! restaurants.
Birria backgrounder. Birria is a traditional Mexican meat dish—slow cooked in a consommé broth and used as a base for tacos, burritos, pizzas, nachos and more. “We use it in anything!” says Campos Galindo. “But the most popular are our quesabirrias.”
There’s a reason the quesabirrias are popular. For these grilled tacos, Eddie’s Rey de la Birria slow-roasts the meat the day before, keeping it in the consommé so the flavors sear into the meat. Then they wrap the shredded beef, mozzarella, diced onions and cilantro (if you choose) in a tortilla before dipping the tacos into the consommé and grilling it until crispy. And, of course, your meal comes with a cup of consommé for dipping.
Ready for dessert? The restaurant offers a variety of fresh (and authentic) Mexican bakery products, from sweet conchas to savory bolillos.
Mill Valley Kitchen | Ken Klotzbach / Rochester Magazine
Mill Valley Kitchen
Opened: August 2024 in the former Pescara location in downtown Rochester.
Tried and true. Husband and wife team Mike and Abby Rakun opened the original Mill Valley Kitchen in St. Louis Park 13 years ago. It’s where they first honed the seafood-forward menu
that features sustainable and locally sourced meats and produce, signature cocktails, and a robust wine selection.
A nod to California. The restaurant name is a tribute to the Mill Valley Region, a Northern California community famous for its thoughtfully crafted food and credited with the birth of the slow food movement and sustainable farming.
It’s a family affair. The Rakuns aren’t the only husband/wife duo responsible for the success of Mill Valley Kitchen. Restaurant manager Jenna Kappers and her husband, executive chef Lucas Kappers, also call MVK home.
Total transparency. Mill Valley wants you to know exactly what you’re eating—and proves it by putting nutrition facts right on the menu next to every option. Expect to see calories, fat, carbohydrate, protein and fiber breakdowns for every menu item.